Food: Slow cooking

Showing posts with label Slow cooking. Show all posts

Monday, December 9, 2013

Red-Cooked Pork Shoulder and Chestnuts

Red-cooking is a traditional Chinese braising technique, so named because high-quality soy sauce is said to develop a red tint after long-cooking. Here, that technique helps pork shoulder morph into a consummate bowl of comfort food.

1 large or 2 medium leeks, slit lengthwise, rinsed, then thinly sliced crosswise, white and pale-green parts only (about 1 cup)

1 cup low-sodium soy sauce

6 Tbs. Shaoxing or dry sherry

1/4 cup peeled, julienned fresh ginger (cut into 1/8 x 1/8-inch matchsticks; from a 3-inch piece)

2 Tbs. granulated sugar

1 Tbs. slivered garlic (3 medium cloves)

2 cinnamon sticks

1 star anise pod

4 lb. boneless pork shoulder (also called butt), trimmed and cut into 4 large pieces

2 cups jarred roasted peeled chestnuts

2 Tbs. plain rice vinegar, more to taste

Cooked medium-grain white rice or udon noodles, for serving

Thinly sliced scallions, for garnish

Stir the leeks, soy sauce, Shaoxing or sherry, ginger, sugar, garlic, cinnamon sticks, and star anise pod in a 6-quart slow cooker. Nestle the chunks of pork shoulder into the mixture. Sprinkle the chestnuts on top.

Cover and cook on low until the pork is fork-tender 5 to 7 hours. Discard the cinnamon sticks and star anise pod and stir in the rice vinegar.

Break the pork into smaller chunks and serve on the rice or noodles with the chestnuts, a little of the sauce, and a sprinkle of scallions.

Turkey and Butternut Squash Chili with Apple-Cilantro Garnish

With its orange color, this slightly sweet, mild chili is ideal for Super Bowl parties or Halloween, and it will please adults and kids alike. For variation, you can use chicken instead of turkey thighs and different types of canned beans; to up the heat, add minced jalapeño or increase the chipotle. To save time, buy precut squash, garlic, and onions. Prepare the garnish—so delicious, you might want to double it—within a couple of hours of serving.

For the chili

2 slices white bread

1⁄2 cup whole milk

1-1⁄2 lbs. ground turkey

1 cup canned pumpkin

1 cup canned diced tomatoes, with juice

1⁄4 cup apricot nectar or orange or apple juice

2 Tbs. fresh-squeezed, strained lime juice

1⁄4 cup olive oil, divided

6 cups packed 1⁄2-inch-cubed peeled butternut squash

1-1⁄2 cups finely chopped red onions

2 Tbs. minced garlic

2 tsp. chili powder, divided

2 tsp. coarse salt, divided

10 grinds black pepper, divided

2 Tbs. tomato paste

2 Tbs. liquid from a can of chipotle chiles en adobo

2 Tbs. all-purpose flour

One 15-oz. can white (cannellini) beans, drained and rinsed

One 15-1⁄2-oz. can chickpeas, rinsed and drained

For the apple-cilantro garnish

1-1⁄4 cups 1⁄3-inch-diced unpeeled sweet apples, such as Macintosh

1⁄4 cup finely chopped fresh cilantro leaves

2 Tbs. fresh-squeezed, strained lime juice

To make the chili

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

In a medium bowl, mash the bread and milk together until a smooth paste forms, then gently knead in the meat; set aside. In a small bowl, combine the pumpkin, tomatoes, nectar, and lime juice; set aside.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the squash, onions, garlic, half of the chili powder, 1 tsp. salt, and 5 grinds pepper. Sauté, stirring, until the mixture is aromatic and the squash is slightly softened when poked with a fork, about 6 minutes. Transfer to the slow cooker.

Add the remaining oil, meat-bread mixture, tomato paste, chipotle liquid, flour, remaining chili powder, salt, and pepper to the pan. Sauté, stirring with a wooden spoon, until aromatic and the flour is no longer visible, about 5 minutes. Add the pumpkin-nectar mix to the pan and simmer, stirring, for 2 more minutes. Add to the slow cooker. Mix in the beans and the chickpeas, cover, and cook on low until the meat is cooked through and the squash is tender, 4 to 6 hours. Serve with Apple-Cilantro Garnish on the side (see below).

To make the garnish

Mix the ingredients together in a small bowl, chill, and serve with the chili.

Irish Stew

I've eaten Irish stew in private homes and public eating places all over Ireland, north and south, probably twenty-five or thirty examples in all, and no two have been alike. Along the way, I've come to believe that the construction of this dish should adhere to a few simple guidelines: 1. Use the best quality lamb you can find, but use the less expensive, more flavorful cuts. 2. Keep it simple: the world won't end if you add carrots or fresh thyme, but don't throw too many different things in the pot. 3. Cook it very slowly; an old adage has it that "a stew boiled is a stew spoiled." 4. Always make the stew the day before you serve it; a night in the refrigerator really will improve it. 5. The finished product should be thick enough that you can stand a spoon in it.

3 lb. mutton or lamb from the neck or shoulder, trimmed and cut into cubes

2 lb. russet potatoes, thickly sliced

1/2 bunch parsley, trimmed and finely chopped

1 lb. onions, thinly sliced

Salt and pepper

Preheat the oven to 250°F.

Put the lamb, potatoes, parsley, and onions into a heavy casserole with a lid and season with salt and pepper. (Or layer the ingredients, starting and ending with a layer of potatoes, and seasoning each layer to taste).

Add 2 cups of water or enough to barely cover the ingredients. Bring to a simmer over low heat (do not boil), then cover and put into the oven. Cook for 2-1/2 to 3 hours or until the meat is very tender and the stew is thick, adding a little water if the stew dries out too much.

Slow-Cooked Ropa Vieja

The name of this traditional Caribbean dish means old clothes, partly because of the way the beef shreds into tatters. You’ll get the right texture by cooking the beef until it’s so tender that it quite literally falls apart. Serve it on white rice and black beans with diced avocado as a garnish and corn tortillas and lime wedges on the side.

2 (14.5 oz.) cans no-salt-added diced tomatoes with juice

3 medium yellow bell peppers, cored, seeded, and chopped (about 3 cups)

3 medium shallots, thinly sliced (1-1/2 cups)

3/4 cup chopped pitted green olives

2 Tbs. drained, rinsed, and chopped capers

2 tsp. minced garlic

2 tsp. dried oregano

2 tsp. ground cumin

1 tsp. freshly ground black pepper

Kosher salt

2 dried bay leaves

3 lb. flank steak

1 cup chopped fresh cilantro leaves

2 Tbs. sherry vinegar

In a 6-quart slow cooker, stir together the tomatoes, bell pepper, shallots, olives, capers, garlic, oregano, cumin, black pepper, 1/2 tsp. salt, and the bay leaves.

Cut the flank steak in half with the grain, then cut each of these halves into thirds across the grain. Nestle the pieces of beef into the sauce.

Cover and cook on low for 8 hours, or until the beef can be shredded easily.

Discard the bay leaves. Shred the meat in the cooker with two forks, then stir in the cilantro, vinegar, and salt to taste.

Slow-Cooker Steak and Guinness Pie

This simple version of the classic Irish dish has the distinctive bitter flavor of Guinness stout. Although it’s slow-cooked, the hearty beef stew requires minimal prep time. When it’s ready, the puff pastry “tops” are baked separately and served alongside.

1-1/8 oz. (1/4 cup) all-purpose flour; more for rolling

Kosher salt and freshly ground black pepper

2 lb. boneless beef chuck, trimmed of excess fat, cut into 1-inch pieces

2 large carrots, cut into 1/4-inch-thick rounds

1 large yellow onion, coarsely chopped

3 large cloves garlic, minced

2 sprigs fresh thyme

1 (12-oz.) bottle Guinness (or other stout)

1 cup lower-salt beef broth

2 large russet potatoes (about 1-1/2 lb.), washed and cut into 1-inch cubes

Nonstick cooking spray

1 sheet frozen puff pastry (about 9 oz.), thawed overnight in the refrigerator

In a large bowl, combine the flour, 2 tsp. salt, and 1 tsp. pepper. Toss the beef in the flour mixture to coat. Transfer the mixture (including excess flour) to a 6-quart slow cooker and then add the carrots, onion, garlic, and thyme. Slowly pour in the Guinness and then stir in the beef broth. Cover and cook on low for 6 to 7 hours or on high for 4 to 5 hours. Add the potatoes and continue cooking until the meat and the potatoes are fork-tender, about 1 hour more.

Position a rack in the center of the oven and heat the oven to 375°F. Coat a large rimmed baking sheet with the cooking spray. On a lightly floured surface, roll the puff pastry sheet into a 10x14-inch rectangle. Put it on the prepared baking sheet and bake until golden-brown, 15 to 18 minutes. Remove from the oven, let cool slightly on a rack, and cut into quarters.

To serve, lay the puff pastry quarters in 4 wide, shallow bowls and spoon the stew over the pastry.

Spiced Roasted Chicken and Cranberry Bean Chili

This chilil, from chef Ana Sortun, begins with a chicken roasted with baharat, an aromatic, Middle Eastern spice blend that you can easily make at home.

For the spice mix (baharat)

4 tsp. dried mint

1 Tbs. dried oregano

5 bay leaves, roughly torn

2 tsp. whole allspice berries

2 tsp. yellow mustard seeds

1 tsp. green cardamom pods, cracked, black seeds removed and pods discarded

1 tsp. whole cloves

4 tsp. finely ground black pepper

2 tsp. ground cinnamon

2 tsp. ground coriander

2 tsp. ground cumin

2 tsp. ground nutmeg

1 tsp. ground ginger

For the chili

1-1/2 cups dried cranberry or small white beans

1 3-lb. chicken

Kosher salt

1/4 cup plus 2 tsp. extra-virgin olive oil

1 large yellow onion, finely chopped

2 medium cloves garlic, minced

2 medium green or red bell peppers, halved, cored, and finely chopped

1 tsp. pure ancho chile powder

4 cups canned chopped tomatoes

1 quart lower-salt chicken broth

1 cup low-fat Greek yogurt

1 tsp. dried mint

Make the spice mix

Put the mint and oregano in a fine sieve set over a medium bowl. Rub the herbs against the sieve to crush them into a fine powder. In a spice grinder, grind the bay leaves, allspice, mustard seeds, cardamom seeds, and cloves to a powder and add them to the herb powder. Stir in the black pepper, cinnamon, coriander, cumin, nutmeg, and ginger. Set 1/4 cup of the baharat aside. (Save the rest for another use).

Make the chili

Put the beans in a large bowl, cover with water, and soak for 6 to 8 hours. Drain the beans, put them in a 5- to 6-quart Dutch oven or other heavy-duty pot, and add enough cold water to cover by 2 inches. Bring to a boil over high heat, lower the heat to a gentle simmer, cover partially, and cook until tender, 1 to 2 hours. Drain the beans in a colander and set aside.

While the beans cook, roast the chicken: Position a rack in the center of the oven and heat the oven to 400°F. Rinse and pat the chicken dry with paper towels. In a small bowl, combine 2 Tbs. of the baharat with 2 tsp. salt. Rub the spice mixture all over the chicken and then coat the chicken with 2 Tbs. of the oil. Put the chicken in a small roasting pan or large ovenproof skillet, and roast until an instant-read thermometer inserted into the thickest part of a thigh registers 170°F, 45 to 50 minutes. Set aside until cool enough to handle. Remove all the meat and shred into bite-size pieces. Discard the skin and bones.

Heat 2 Tbs. of the olive oil in a 5- to 6-quart pot over medium heat. Add the onion, reduce the heat to medium low, and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic 1 minute. Stir in the bell peppers, ancho chile powder, 2 Tbs. of the baharat, and 1 Tbs. salt. Increase the heat to medium and cook until the peppers are soft, stirring occasionally, about 5 minutes. Add the tomatoes, reduce the heat to low, and simmer, stirring occasionally, until thick, about 30 minutes

Stir the chicken broth, chicken meat, and beans into the chili and continue to simmer for 20 minutes to meld the flavors. Season to taste with more salt, if necessary.

In a small bowl, whisk the yogurt, dried mint, remaining 2 tsp. olive oil, and 1/2 tsp. salt. Serve the chili topped with a dollop of the seasoned yogurt.

Slow-Cooker Five-Spice Pork with Snap Peas

Chinese five-spice powder, garlic, ginger, and Asian chili sauce supercharge this sweet and spicy pork stew with flavor. The prep work for the dish is super quick, and the rest of the time is hands-off. Simply start it earlier in the day to enjoy a dinner that requires no work later. Serve with white or brown rice.

1/2 cup Shaoxing (Chinese rice wine) or dry sherry

1/2 cup reduced-sodium soy sauce

1/2 cup light brown sugar

1 Tbs. Asian chili sauce, such as Sriracha

2 large cloves garlic, minced

1 tsp. grated fresh ginger

1 tsp. Chinese five-spice powder

2 lb. boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces

Freshly ground black pepper

1/2 lb. sugar snap peas (fresh or frozen), trimmed

In a 5- to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder, and 1/2 cup water.

Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 4 to 5 hours on high or 6 to 7 hours on low.

Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve.

Slow-Cooker Pot Roast with Root Vegetables and Red Wine

Like an Italian pot roast, this dish is enriched with sweet seasonal vegetables and red wine. It contrasts beautifully with polenta. Try to find a chuck roast, if you can; it’s fattier and more flavorful than a bottom round roast.

3⁄4 cup fresh-squeezed, strained orange juice

3 Tbs. minced garlic

1⁄4 cup plus 1 Tbs. tomato paste

1 tsp. dried sage

1 3-1/2-lb. boneless beef chuck roast

2 tsp. kosher salt

10 grinds black pepper

2 Tbs. unsalted butter

1-1⁄2 cups finely chopped Spanish onions

3⁄4 cup finely chopped celery

3⁄4 cup peeled and finely chopped carrots

3⁄4 cup peeled and finely chopped parsnips

1⁄4 cup all-purpose flour

1 cup red wine, such as Pinot Noir

1 14-oz. can whole peeled tomatoes, with juice

1⁄4 cup low-sodium chicken stock

1 Tbs. honey

4 sprigs fresh rosemary, tied together with kitchen twine

cooked polenta, for serving

Tip:

With a wooden spoon, mix together 1⁄4 cup of the orange juice, 2 Tbs. garlic, 1 Tbs. tomato paste, and the sage. Add the meat and coat it all over with the marinade. Sprinkle evenly on all sides with the salt and pepper.

Meanwhile, heat the butter in a 10-inch, heavy sauté pan over medium-high heat. When melted, add the onions, celery, carrots, parsnips, and the remaining 1 Tbs. garlic and sauté, stirring occasionally, until the onions are very soft and the vegetables are starting to take on a hint of brown, about 10 minutes.

Stir in the remaining 1⁄4 cup of tomato paste and the flour, and cook until the flour is no longer visible, no more than 1 minute. Remove the pan from the heat and add the wine. Return the pan to the heat, and raise the heat to high. Stir until the sauce thickens, about 2 minutes. Add the tomatoes, the remaining 1⁄2 cup orange juice, the stock, honey, and rosemary, and boil for 5 minutes. Use a potato masher to gently crush the tomatoes, and stir the sauce.

Pour the sauce over the meat in the slow cooker, cover, and cook on low until fork-tender, about 10 hours (ideally, turn the meat over halfway through to cook it evenly). Remove and discard the rosemary, then use a large spoon or ladle to skim the fat off the surface of the sauce. Transfer the meat to a cutting board and cut off and discard the kitchen twine. Cut into chunks (the meat will be too tender to slice) and return to the sauce. Spoon the meat and sauce over the polenta.

Thai Tofu, Swiss Chard, and Sweet Potato Curry

Serve this creamy, rich aromatic stew over brown rice; to jazz things up, enrich the grains with butter and lime zest. Since different brands of curry paste feature different levels of salt and heat, taste and adjust the seasoning accordingly. For speedier prep, buy prechopped sweet potatoes and feel free to skip the fresh ginger, lemongrass, and garlic.

24 oz. extra-firm unflavored tofu

1/4 cup plus 3 Tbs. dark brown sugar

1/4 cup plus 3 Tbs. red curry (not chile) paste

6 cups 1-inch-diced peeled sweet potatoes

1 tsp. kosher salt

5 grinds black pepper

2 to 3 Tbs. vegetable oil, divided

2 Tbs. peeled grated fresh ginger

2 Tbs. minced lemongrass stalk (from the light part only)

2 Tbs. minced garlic

1/4 cup all-purpose flour

1 13-1/2-oz. can full-fat coconut milk

1/2 cup canned pumpkin

1/4 cup fresh-squeezed, strained lime juice

1/4 cup low-sodium vegetable or chicken stock

1/2 bunch Swiss chard, stems removed and leaves sliced 1/4 inch thick, then chopped crosswise (about 2 cups packed)

Tip:

Instead of vegetable oil, you could use coconut oil, unsalted butter, or peanut oil.

Tip:

Place two layers of paper towels on a plate, then top with the tofu, then another two layers of paper towels, and a large plate. Leave for about 15 minutes to drain. Cut the tofu into 1-inch cubes. In a small bowl, stir together the brown sugar and curry paste. Add one-third of this mixture to a zip-top, gallon-size plastic bag. Add the tofu and gently coat it with the marinade, using your hands to massage it. Close the bag and refrigerate.

Put the sweet potatoes into the slow cooker, then mix with another third of the sugar-curry mixture and all of the salt and pepper. Heat 2 Tbs. of oil in a 10-inch, heavy sauté pan over medium-high heat. When hot, add the ginger, lemongrass, and garlic, and sauté until softened, about 2 minutes. Add the final third of the sugar-curry mixture, plus the flour (and the remaining 1 Tbs. of oil if the pan is very dry), and cook, stirring, until no white flour is visible, no more than a minute. Add the coconut milk, pumpkin, lime juice, and stock, and bring to a boil over high heat, whisking vigorously to remove any lumps. Cook until smooth, thickened, and some bubbles appear, about 4 minutes. Pour over the sweet potatoes.

Cover the slow cooker and cook on low until the sweet potatoes are very tender but still retain their shape, about 4 hours. Stir in the chard and marinated tofu, cover, and cook on high until the chard is tender, about another 20 minutes. Serve immediately.

Curried Lamb with Apricots and Almonds

This sweet and aromatic curry is based on the traditional sali boti of Parsi cuisine in western India. For the best flavor, use dried Turkish apricots, which will provide a sweet, smooth finish to balance the many spices. You can also use shoulder chops for the lamb, if they are easier to find.

4 lb. lamb shoulder with bone, cut into 2-inch pieces, excess fat trimmed

1/4 cup cider vinegar

1 Tbs. packed dark brown sugar

1 Tbs. ground coriander

1 Tbs. ground cumin

1-1/2 tsp. ground cinnamon

1-1/2 tsp. freshly ground black pepper

1 tsp. fennel seeds

1 tsp. ground cardamom

1/8 tsp. crushed saffron threads (scant 1/2 tsp. threads)

1/4 tsp. ground cloves

Kosher salt

2 Tbs. peanut oil

2 large yellow onions, thinly sliced (about 4 cups)

2 Tbs. minced peeled fresh ginger (2-inch piece)

1 Tbs. minced garlic (3 medium cloves)

2/3 cup packed dried Turkish apricots

1/2 cup sliced almonds

1/2 cup no-salt-added canned tomato sauce (from an 8-oz. can)

In a 6-quart slow cooker, stir together the lamb, vinegar, brown sugar, coriander, cumin, cinnamon, pepper, fennel seeds, cardamom, saffron, cloves, and 1 tsp. salt until the meat is thoroughly coated in the spices.

In a large skillet, heat the oil over medium heat. Add the onions, ginger, and garlic. Cook, stirring often, until the onions are translucent, about 3 minutes.

Scrape the contents of the skillet into the slow cooker. Stir in the apricots, almonds, and tomato sauce. Cover and cook on low until the meat is very tender, about 6 hours. Remove the meat with tongs and separate the meat and bones, discarding the bones. Degrease the sauce, if necessary, by laying a paper towel on the surface to soak up the fat, then remove and discard it. Repeat with another paper towel, if needed. Return the meat to the sauce and season to taste with salt. Serve.

Slow-Cooked Spinach Strata with Gruyère and Garlic

Like a grilled cheese casserole, this aromatic dish will please adults and kids alike. Make sure to line the slow cooker with heavy-duty aluminum foil; otherwise, the casserole might burn in some parts. If you’re pressed for time, opt for preshredded cheese, prepeeled garlic cloves, and a rectangular loaf of bread with a very thin crust. Cube the bread and let it sit out for a day or two to become stale, and you can skip baking it. To make this dish a bit more hearty, feel free to add matchsticks of ham or prosciutto.

Cooking spray

1 large lemon, preferably organic

3-1⁄4 cups 2% milk

1 large loaf unsliced country bread (such as a miche boule), crusts cut off and bread diced into 1-inch cubes

5 Tbs. extra-virgin olive oil, divided

6 Tbs. finely chopped garlic (about 14 cloves, or 1 large head)

2 lbs. pre-washed fresh baby spinach, divided

1-3⁄4 tsp. kosher salt, divided

4 cups shredded Gruyère (from slightly more than 1 lb.), divided

1 cup grated Parmigiano-Reggiano, divided

10 large eggs

1 Tbs. Dijon mustard

1⁄2 tsp. ground nutmeg

3 grinds black pepper

1⁄4 cup minced fresh chives, for garnish

Tip:

You can substitute frozen spinach for the fresh, but be sure to drain it extremely well, then mix it with a bit of salt and sautéed garlic (no need to sauté the spinach itself).

Heat the oven to 300°F. Line your slow cooker with foil to cover the hot spot and make it easy to remove the finished casserole, then grease the foil with cooking spray. With a vegetable peeler, gently peel the yellow zest from the lemon. Place on a small piece of cheesecloth, then use twine to create a small bag. Place the bag in a small to medium saucepan. Pour in the milk. Bring to a bare simmer over medium heat, then immediately remove the pan from the heat (you don’t want to reduce the milk at all). Cover and let sit for 25 minutes. Set aside.

Place the bread cubes on a baking sheet and bake, shaking a few times, until dry, about 40 minutes. Set aside.

Line a large baking sheet with a kitchen towel. Add 2 Tbs. of oil to a large, heavy nonstick sauté pan and heat over medium-high heat. When warm, add the garlic. Sauté until soft and aromatic but not brown, about 2 minutes. Transfer 2 Tbs. to a large bowl and set aside. Immediately add another Tbs. of oil, one-third of the spinach, plus 1⁄4 tsp. salt to the pan. Using tongs, toss and cook until wilted, about 2 minutes. Transfer to the lined baking sheet. Repeat two more times with the oil, spinach, and salt. Place another towel on top of the spinach. After the spinach cools down a bit, gather up the towels and vigorously squeeze out all of the water (you’ll probably need to do this several times). Set aside.

Add the bread cubes to the large bowl with the garlic and stir well with tongs. In a medium bowl, stir the cheeses together. Pour half of the bread-garlic mixture into the slow cooker, spacing it evenly. Then add half of the spinach, then a bit less than half of the cheese, spacing evenly. Repeat again with the three layers, reserving about 1/2 cup of cheese.

Discard the cheesecloth bag from the milk. In a large bowl, whisk the eggs. Pour in the lemony milk and the mustard, and stir in 1 tsp. salt, the nutmeg, and pepper. Pour on top of the solids in the slow cooker, pressing down firmly with a spoon to submerge them in the liquid. Top with the remaining cheese.

Cover and cook on low until the internal temperature reaches 170°F, about 4 hours (no longer, or the strata can become rubbery or burn). Turn off the slow cooker, remove the lid, and let sit for 30 minutes. Carefully grab the foil handles to lift the strata out of the slow cooker, and place it on a cutting board. Gently peel away the foil, slice, and serve, garnished with fresh chives.

Slow-Cooker Beef Chili with Beer and Lime Sour Cream

Top this stick-to-your-ribs chili with tortilla chips, shredded Cheddar, and sliced green onions, or spoon it over tortilla chips for nachos. Feel free to use more jalapeño for spiciness. The lime sour cream is also delicious with fried plantains, eggs, and baked sweet potatoes.

For the chili

2 slices white sandwich bread

1⁄4 cup plus 2 Tbs. whole milk

2-1⁄3 lbs. ground beef (no leaner than 85%)

2 tsp. kosher salt

1-1⁄2 tsp. chili powder

10 grinds black pepper

2 Tbs. vegetable oil

2-1⁄2 cups finely chopped white onions

2 Tbs. minced garlic

1 tsp. minced jalapeño

1⁄4 cup tomato paste

3 Tbs. all-purpose flour

1 cup mild beer, such as Corona

1 14-oz. can whole peeled tomatoes

1 cup low-sodium chicken stock

1 4-oz. can fire-roasted, chopped green chiles (mild)

3 Tbs. fresh-squeezed, strained lime juice

1 Tbs. adobo sauce from a can of chipotle chiles en adobo

2 15-oz. cans pinto beans, rinsed and drained

For the lime sour cream

2 cups sour cream

Zest of 2 limes

For serving

1⁄4 tsp. minced jalapeño (optional)

Sour cream

Shredded Cheddar

Tortilla chips

Make the chili

Tip:

In a large bowl, mash together the bread and milk to form a paste. Add the meat, 1 tsp. each of salt and chili powder, and the pepper. Knead well to mix.

Heat the oil in a medium-size saucepan over medium-high heat. When hot, add the onions, garlic, and jalapeño and sauté until the onions are softened, about 3 minutes. Add the meat-bread mixture and cook, stirring with a wooden spoon, until browned, about 8 minutes. Stir in the tomato paste and flour and cook until no flour is visible, about 1 minute.

Remove the pan from the heat and add the beer. Return the pan to the heat and raise the heat to high. Cook, stirring, for about 2 minutes. Add the tomatoes with juices, stock, green chiles, lime juice, adobo sauce, remaining 1 tsp. salt, and remaining 1⁄2 tsp. chili powder. Use a potato masher to gently mash the tomatoes. Boil, stirring, for about 5 minutes. Add to the slow cooker along with the beans. Mix well, cover, and cook on low until the flavors are well melded, about 6 hours.

Make the lime sour cream

Mix the sour cream and lime zest well. Cover and refrigerate for at least 2 hours.

To serve

Using a large spoon or ladle, skim the fat off the surface of the chili. Ladle chili into serving bowls and top with the lime sour cream and jalapeños at the table. Pass bowls of plain sour cream, Cheddar, and tortilla chips at the table.

Slow-Cooker Braised Apricot Chicken with Carrots

This flavorful stew is delicious served over couscous or brown rice pilaf with fresh cilantro or parsley. Feel free to use oil for the butter.

Zest of 1 lemon (yellow part only)

1 lb. carrots, peeled and cut into 1⁄3- by 2-inch pieces

30 whole dried apricots (preferably with sulfur, for a pretty color)

1⁄4 cup plus 1 Tbs. all-purpose flour

1⁄4 tsp. ground cinnamon

1⁄4 tsp. ground coriander

1⁄8 tsp. ground ginger

1⁄8 tsp. ground cardamom

1⁄8 tsp. ground cayenne pepper

1 tsp. kosher salt

20 grinds black pepper

2-1⁄2 lb. bone-in, skinless chicken thighs (about 8 thighs)

2 Tbs. vegetable oil

1 Tbs. unsalted butter

2-1⁄4 cups finely chopped white onions (about 2 small)

1-1⁄2 Tbs. minced garlic

2 Tbs. tomato paste

1 cup apricot nectar, such as Looza

1⁄4 cup fresh-squeezed, strained lemon juice

1⁄2 cup low-sodium chicken stock

1⁄4 cup toasted pine nuts, for garnish (optional)

1⁄4 cup finely chopped fresh cilantro, parsley, or mint leaves, for garnish (optional)

Tip:

Place the lemon peel on a piece of cheesecloth, form into a “purse,” and secure with kitchen twine. Add it to the slow cooker, along with the carrots and apricots. Place the flour and all of the spices in a large bowl and mix well. Add the chicken and coat well, shaking off the excess and reserving any remaining flour.

Heat 1 Tbs. of oil and the butter in a 10-inch sauté pan over medium high heat. When the butter is melted, brown the chicken in two batches, about 11 minutes total; add the remaining 1 Tbs. oil if the pan becomes dry. Transfer the chicken to the slow cooker.

Add the onions and garlic to the hot pan, and cook until the onions are softened, scraping the bottom of the pan with a wooden spoon, about 3 minutes. Stir in the tomato paste and reserved flour and whisk well until the flour disappears, about a minute. Add the nectar, lemon juice, and stock; bring to a boil. Boil for 2 minutes, then pour the sauce over the chicken in the slow cooker. Submerge the chicken.

Cover and cook on low until the chicken is cooked through and the carrots are tender, 5 to 6 hours. Serve, garnishing each portion with nuts and herbs, if desired.

Slow-Cooked Spinach Strata with Gruyère and Garlic

Cooking spray

1 large lemon, preferably organic

3-1⁄4 cups 2% milk

1 large loaf unsliced country bread (such as a miche boule), crusts cut off and bread diced into 1-inch cubes

5 Tbs. extra-virgin olive oil, divided

6 Tbs. finely chopped garlic (about 14 cloves, or 1 large head)

2 lbs. pre-washed fresh baby spinach, divided

1-3⁄4 tsp. kosher salt, divided

4 cups shredded Gruyère (from slightly more than 1 lb.), divided

1 cup grated Parmigiano-Reggiano, divided

10 large eggs

1 Tbs. Dijon mustard

1⁄2 tsp. ground nutmeg

3 grinds black pepper

1⁄4 cup minced fresh chives, for garnish

Tip:

You can substitute frozen spinach for the fresh, but be sure to drain it extremely well, then mix it with a bit of salt and sautéed garlic (no need to sauté the spinach itself).

Place the bread cubes on a baking sheet and bake, shaking a few times, until dry, about 40 minutes. Set aside.

Sticky Toffee Pudding with Cranberries

This pièce-de-résistance dessert is ideal for Thanksgiving, Christmas, and other cold-weather holidays. To the much-loved British classic, it adds seasonal fresh and dried cranberries; the former dot the luxuriant sauce. To gild the lily further, serve with crème fraîche or vanilla ice cream. Be sure to use Lyle's Golden Syrup, which tastes just like rich caramel sauce.

For the baking dish

About 1 Tbs. unsalted butter, at room temperature

For the sauce

2 cups heavy cream

1⁄2 cup dark brown sugar

1⁄2 cup golden syrup (such as Lyle’s) or molasses

1 cup fresh (or frozen, thawed, and drained) cranberries, picked over

1⁄8 tsp. kosher salt

For the pudding

4 oz. pitted dates, chopped

2 oz. sweetened dried cranberries

1 tsp. baking soda

1-1⁄4 cups all-purpose flour

1 tsp. baking powder

1 tsp. espresso powder

1⁄2 tsp. kosher salt

1⁄2 stick unsalted butter, at room temperature

3⁄4 cup granulated sugar

2 large eggs, at room temperature

1 tsp. vanilla bean paste or pure vanilla extract

crème fraîche or vanilla ice cream, for serving (optional)

Grease a 1-1⁄2-quart, deep oval baking dish (or one that will fit in your slow cooker) with the butter.

Meanwhile, add all of the sauce ingredients to a heavy, medium-size saucepan, and bring to a boil over medium-high heat. Cook, stirring frequently, until the mixture is thickened and the cranberries are cooked, about 10 minutes (watch, as you don’t want the mixture to boil over). Pour half of this sauce into the baking dish, and place the dish in the freezer until the mixture solidifies. (Refrigerate the remaining sauce, then warm in a small saucepan over medium-low heat when ready to serve.)

Wash out the medium saucepan, then add the dates, dried cranberries, and 1 cup of water, and bring to a low boil over high heat. Remove from the heat and immediately mix in the baking soda (the mixture will foam a bit). In a small bowl, whisk together the flour, baking powder, espresso powder, and salt. In a stand mixer (or a large bowl with a hand mixer), beat the butter and granulated sugar on medium-high speed until light and fluffy, about 5 minutes. Slowly beat in the eggs and vanilla, scraping down the sides of the bowl with a rubber spatula to incorporate everything. Beat on medium-high speed for a couple of minutes to mix well. Reduce the speed to low, then beat in half of the flour mixture, then the date mixture. On low speed, beat in the remaining flour mixture until just combined (do not overmix). Remove the baking dish from the freezer. Pour the batter on top of the solidified cranberry mixture, and cover tightly with foil.

Place a trivet or small rack (or two sticks of foil to form a cross) in the slow cooker, then pour in about 1 inch of boiling water. Set the baking dish on top. Cover and cook on low until a toothpick inserted into the center of the pudding comes out with some moist crumbs, 3 to 4 hours. Let cool to warm, then poke all over with a fork. Pour the reserved sauce over the top, and serve.

Maple Bacon Bread Pudding

This sweet-savory bread pudding makes a great brunch on a chilly winter morning. Serve sprinkled with additional crisp, crumbled bacon or chopped pecans, if desired. While light amber Grade A maple syrup may be the best for pancakes, dark amber or even the more economical Grade B will offer the most flavor here. Eggs don’t stay well on the keep-warm setting. Over time, they can break, leaving a watery mess in the slow cooker, so it’s better to eat them when they’re ready.

Unsalted butter for greasing the crock

1 24-inch baguette cut into 3/4-inch cubes (7 to 8 cups)

8 oz. sliced bacon

8 large eggs, at room temperature

5 cups whole or low-fat milk

1 cup pure maple syrup

2 tsp. pure vanilla extract

Generously butter the inside of a 6-quart slow cooker crock.

Heat the oven to 350°F. Spread the bread cubes on a large rimmed baking sheet. Toast, turning the cubes twice, until crisp, about 8 minutes. Set aside.

Cook the bacon in a 12-inch skillet over medium heat, turning occasionally, until browned and crisp, about 8 minutes. Transfer to paper towels to drain. Crumble the bacon into the slow cooker. Add the bread cubes, and toss well.

In a large bowl, whisk the eggs, milk, maple syrup, and vanilla until smooth. Pour over the bread cubes and bacon, using the back of a wooden spoon to press the top bread cubes into the liquid to moisten them. Let stand in the refrigerator, covered with plastic wrap, overnight.

Remove from the refrigerator and gently toss with a rubber spatula. Cook on low until set, about 2-1/2 hours. Serve by scooping out large spoonfuls.

Slow-Poached Pears in Mulled Wine

Serve these burnished purple pears with crème fraîche (with stirred-in orange zest and sugar or honey, if you like), ice cream, blue cheese, or gingerbread. It’s best to prepare them ahead of time, so they soak up even more color and flavor from the cooking liquid. Using thick, syrupy molasses and honey removes the need to reduce the liquid prior to poaching the pears. Feel free to vary the type of honey; for instance, try Italian chestnut honey for a darker, more complex dish.

Zest of 1⁄2 large orange, in strips

1 tsp. peeled chopped fresh ginger

1 cinnamon stick

8 whole cloves

1 star anise pod

5 black peppercorns

1 cup red wine, such as Merlot

1 cup ruby port

1⁄2 cup honey

1⁄4 cup unsulfured molasses

Pinch of salt

6 firm pears, such as Bartlett or Bosc, peeled, halved, and cored

Tip:

Combine the zest, ginger, cinnamon, cloves, star anise, and peppercorns on a medium piece of cheesecloth and bundle into a bag, securing with kitchen twine. Set aside.

Stir together the rest of the ingredients except for the pears in the slow cooker, then add the pears, coating them with the sauce. Nestle in the spice bag. Cover and cook on low until the pears are very tender but still retain their shape, about 3 hours.

Carefully transfer the pears to a 9 x 13 x 2-inch baking dish (where they’ll later marinate in the reduced cooking liquid). Pour the cooking liquid into a medium saucepan, discarding the cheesecloth bag. Boil over high heat until reduced to a scant 1-1⁄4 cups, 25 to 30 minutes (the sauce should slightly coat the back of a spoon). Pour the sauce over the pears in the baking dish and turn to coat. Let sit, covered, in the fridge for at least a couple of hours (marinating the pears will give them even more color and flavor). The pears can be served cold, at room temperature, or warm. When ready to serve them, transfer two pear halves to each plate and top with some poaching liquid.

Slow-Cooked Spinach Strata with Gruyère and Garlic

Cooking spray

1 large lemon, preferably organic

3-1⁄4 cups 2% milk

1 large loaf unsliced country bread (such as a miche boule), crusts cut off and bread diced into 1-inch cubes

5 Tbs. extra-virgin olive oil, divided

6 Tbs. finely chopped garlic (about 14 cloves, or 1 large head)

2 lbs. pre-washed fresh baby spinach, divided

1-3⁄4 tsp. kosher salt, divided

4 cups shredded Gruyère (from slightly more than 1 lb.), divided

1 cup grated Parmigiano-Reggiano, divided

10 large eggs

1 Tbs. Dijon mustard

1⁄2 tsp. ground nutmeg

3 grinds black pepper

1⁄4 cup minced fresh chives, for garnish

Tip:

You can substitute frozen spinach for the fresh, but be sure to drain it extremely well, then mix it with a bit of salt and sautéed garlic (no need to sauté the spinach itself).

Place the bread cubes on a baking sheet and bake, shaking a few times, until dry, about 40 minutes. Set aside.

Cranberry Cashew Slow-Cooker Oatmeal

Two kinds of cranberries make this oatmeal irresistible: fresh cranberries for a sour pop and dried for a sweet finish. A drizzle of warm cream over the bowlfuls is a delicious addition.

1-1/4 cups steel-cut oats

1 cup roasted salted cashews, finely chopped

3/4 cup fresh cranberries, coarsely chopped

1/2 cup dried cranberries

1/2 cup packed light brown sugar

1/2 tsp. ground cinnamon

Kosher salt

Warm heavy cream, for serving (optional)

In a 6-quart slow cooker, combine the oats, cashews, fresh and dried cranberries, brown sugar, cinnamon, 1/4 tsp. salt, and 5 cups of water, stirring until the brown sugar dissolves.

Cover and cook on low for 2 to 4 hours or until the oats are tender and creamy. Serve with warm heavy cream, if desired.

Slow-Cooker Five-Spice Pork with Snap Peas

1/2 cup Shaoxing (Chinese rice wine) or dry sherry

1/2 cup reduced-sodium soy sauce

1/2 cup light brown sugar

1 Tbs. Asian chili sauce, such as Sriracha

2 large cloves garlic, minced

1 tsp. grated fresh ginger

1 tsp. Chinese five-spice powder

2 lb. boneless pork shoulder, trimmed of excess fat, and cut into 1-inch pieces

Freshly ground black pepper

1/2 lb. sugar snap peas (fresh or frozen), trimmed

In a 5- to 6-quart slow cooker, combine the Shaoxing, soy sauce, brown sugar, chili sauce, garlic, ginger, five-spice powder, and 1/2 cup water.

Lightly season the pork with pepper. Add the pork to the slow cooker and stir to coat. Cook, covered, until fork-tender, 4 to 5 hours on high or 6 to 7 hours on low.

Add the sugar snap peas and cook until crisp-tender, about 10 minutes. Serve.